Thursday, April 30, 2015

Bourbon Biscuits

I've adapted a great gingerbread recipe to make bourbons, which are my go to biscuits for my boys when I want to avoid buying too many expensive ones in the freefrom aisle.  The dough is  easy to roll with just a corn floured rolling pin, so it is also a good recipe for the kids to help with - although don't chill the dough for too long as it will make it harder to roll out.

150g Margarine
150g soft brown sugar
6 tbsp golden syrup

400g GF flour
4 tbsp cocoa (more if you like them really chocolatey!)
1 tsp GF baking soda

Melt the marg, sugar and syrup gently in a little saucepan until combined.  Mix dry ingredients in a bowl and add in the syrupy mixture.  Mix thoroughly and leave dough to cool slightly in the fridge (15-20mins). Roll out on baking parchment and cut into little squares, pricking with a fork to look like bourbons. Space out on a baking sheet lined with parchment. Bake for 10 mins in a hot oven, 170c or 180c.

This makes three baking sheets full of biscuits so I usually save 1/3 of the dough for the freezer to use another time. Roll this extra dough into a sausage shape the width you want your biscuits, and wrap in baking parchment. Then all you have to do is slice the frozen log (Leave to thaw for 5 mins if you struggle) and cook your round biscuits. You only need to add a few mins on to the cooking time. It's great getting a second batch of homemade biscuits with a lot less effort/mess.

These do go very crisp and crunchy when they've cooled down because I don't like to add additional xanthum gum, but of course you can add that if you wish. They keep for ages in a sealed container.

N.B. If you over bake them they turn burnt very quickly so don't be tempted to go and off and do something else whilst they are cooking!...